Preheat the oven to 375F. Line a parchment paper sheet on a baking pan, set the squash on it and bake for about 20-25 minutes (yes! the whole thing!). Remove from the oven, let it cool down until you can easily handle it and with a sharp knife cut it in half, lengthwise. Remove membrane and seeds and place back on lined sheet. Return to the oven and bake for an additional 20-25 minutes (or until pulp is soft, depending on the size of the squash). When ready, scoop out the squash, place it in a bowl and let it cool completely. With your fingers make sure to break down all the pulp lumps that might be present, to obtain a nice and smooth consistency. Mix the herbs and salt with the flour and start adding it to the squash little by little, working it with your hands, until all is combined. Pat the dough into a little ball, divide in four parts, and one at a time roll it on a clean surface making sure you put some extra flour to avoid your logs to stick on it. With a knife cut small, regular pieces and lightly pat the sides to achieve the desired shape.

If you prepared the batch for a later use, line a baking pan with parchment paper, sprinkle the bottom with a bit of flour before placing the gnocchi on it, and freeze. When ready to use, bring a pot of water to a boil, add some salt, and drop the gnocchi. Stir gently to make sure they won’t stick to the bottom. Cook for about 8-10 minutes, until they will all float to the top. While the pasta is cooking, heat the coconut oil and sage leaves in a frying pan for a couple of minutes. Drain the gnocchi and toss them with the oil and sage. Add Parmesan cheese to taste and nutmeg. Serve immediately.

Note: A whole squash makes a lot of gnocchi! That’s why I generally use only half, and save the other half for a different purpose. If you intend to make a large quantity, just go ahead and multiply the ingredients by the amount of squash used. Also, extra virgin olive oil or regular butter can be used instead of coconut oil.